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Recipe Snapshot
- Dish: Pork tenderloin medallions with maple-mustard glaze and slow-caramelized onions on slider buns
- Servings: 12 sliders
- Total Time: 30 minutes
- Main Ingredient: Pork tenderloin
- Method: Pan-sear pork medallions, coat with a warm maple-mustard glaze, then assemble on slider buns with caramelized onions.
- Effort Level: Simple
Easy Pork Sliders for Any Occasion
When we were testing these pork tenderloin sliders, we wanted a dish that was suitable for easy entertaining, but versatile enough for a weeknight dinner. The idea came from our habit of turning leftover roasted pork into sandwiches with honey mustard. Here, that inspiration becomes a fresh, made-from-scratch version built for sliders.
This simple recipe starts with pork medallions that are pan-seared for juiciness, then coated in a warm maple-mustard glaze, and topped with a spoonful of caramelized onions. They can be served as handhelds for game day or, you can skip the buns and plate the pork medallions along with mashed potatoes and a side of vegetables for a cozy, sit-down meal.
Ingredients Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PORK TENDERLOIN: This lean, boneless cut of pork cooks very quickly, so it’s important to follow the recipe’s timing to avoid overcooking. Searing briefly and finishing in the maple-mustard glaze keeps it tender and juicy.
CARAMELIZED ONIONS: Slow-cooked caramelized onions add rich, sweet depth that balances the tanginess of the glaze. You can make them in advance and refrigerate or freeze for later use. Our caramelized onions recipe walks you through the step-by-step method.
MAPLE SYRUP: Maple syrup adds mellow, caramel-like sweetness and a light texture to the glaze. Honey can be used in a pinch, but reduce the amount slightly because it’s thicker and noticeably sweeter.
GRAINY MUSTARD: Grainy mustard brings tang and a hint of heat that pairs well with maple syrup. Dijon works as a backup, though it will give the sauce a smoother texture and sharper bite.
Prep Overview
How To Make Pork Tenderloin Sliders
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by trimming the pork tenderloin and slicing it into even medallions. A quick sear in a hot skillet is the next step. Work in batches to avoid overcrowding and ensure even browning.
After searing the pork, use the same pan to combine the butter, maple syrup, and grainy mustard, stirring until hot and bubbly. Toss the slices of pork in the glaze to finish them, letting them absorb flavor while you toast the slider buns.
To assemble the sliders, layer each bun with a slice of pork, a spoonful of caramelized onions, and a drizzle of the maple-mustard glaze. The combination of the sweet onions and tangy sauce is what gives these sliders their signature flavor.
Tested Tips
- Be sure to slice the tenderloin evenly so the medallions cook uniformly.
- Toast the buns just before serving to prevent sogginess.
- Make the caramelized onions in advance. They reheat well and save time when making the sliders.
Serving Suggestions
For a crowd-pleasing party spread, pair these pork sliders with chips, pretzels, or even a veggie platter for easy snacking. Or, to turn them into a complete meal, serve them with crispy fries (frozen or homemade), a side of creamy coleslaw, and some tangy pickle spears.
More Pork Tenderloin Recipes to Try
If you love the flavor and versatility of pork tenderloin, explore a few more of our favorites. Our Caribbean Pineapple Pork features a sweet-savory rum-spiked sauce, while Pork Curry with Apples offers mild spice and creamy comfort. For a fall twist, try Maple-Thyme Pork with Apples and Squash, or turn up the heat with Jerk Pork Tenderloin with Garlic-Lime Drizzle.
Maple-Mustard Pork Tenderloin Sliders
Ingredients
- 1-1/4 lb pork tenderloin
- Salt and freshly ground black pepper
- Vegetable oil
- 1 tablespoon butter
- 1/2 cup maple syrup
- 1/4 cup grainy mustard
- 1-1/2 cups caramelized onions, (1 recipe)
- 12 slider buns, lightly toasted
Instructions
- Trim the silverskin from the tenderloin, slice it into 1/2-inch medallions, and season them on both sides with salt and pepper.
- Heat 1-1/2 tablespoons of oil in a large skillet over medium-high heat. Working in batches and adding more oil if needed, sear the pork medallions until barely browned, about 1-1/2 minutes per side. Transfer to a plate and set aside.
- Wipe any remaining oil from the pan, and reduce the heat to medium. Add the butter, maple syrup, and mustard, and stir until the mixture is bubbly and slightly thickened.
- Return the pork to the pan. Using tongs, turn each slice in the sauce several times to coat. Add a sprinkle of black pepper and remove from the heat.
- While the pork finishes in the sauce, lightly toast the slider buns in the oven until golden.
- To assemble, place a pork medallion on each roll and top with caramelized onions. Drizzle with a little extra sauce and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
